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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Anna Zirko's Pan Cookie Recipe

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This recipe for Anna Zirko's Pan Cookie is from Merkel Family Favorite Recipes, Old and New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough
3 cups flour
1/2 lb butter
4 egg yolks
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup of sugar

3-4 tablespoons Apricot Jam
Spread on top of dough base

Merengue Topping
1 cup sugar
1 cup finely chopped walnut
4 egg whites
Directions:
Directions:
Dough
Reserve 1/2 cup flour, Mix 2 1/2 cup flour, egg yokes, and butter together in stand mixer. Add baking soda, powder and 1/2 sugar until well blended. Knead dough with dough hook and add small amounts of additional flour until dough is smooth and not sticky. Spread dough on an ungreased cake roll pan.


Spread Apricot jam on the dough.

Merengue Topping
Beat egg whites until stiff, fold in sugar and walnuts.
Spread evenly on top of apricot and dough.
Bake 30 minutes or until merengue is lightly browned.
350 Oven
Personal Notes:
Personal Notes:
This is a recipe from my grandmother Anna Zirko who made this cookie for every holiday and special occasion. The original recipe is from her family and written in Slovak.

 

 

 

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